Deviled Eggs with Bacon, Peppers and Dates

Deviled eggs with bacon, peppers and dates really rev up the flavor of this old party friend. Put these little cuties on a platter and watch them go! Once around the crowd at our house and it’s time for more of these delicious appetizers! This recipe is a Low-Carb, Low-Sodium, Low-Sugar and Gluten-Free appetizer.

The gloriously yellow color of these deviled eggs is not all due entirely to the mustard. Home grown hens, raised on field develop an amazing deep yellow yolk.

Deviled eggs use a lot of eggs quickly and everyone at our house adores them! That’s a win win for us because we often have a lot of eggs to use! A tray of these delicious egg bites will be welcome at the Sunday football game, family events, birthdays or any ole party! Go here for more appetizers. Our Low Carb Chorizo Spinach Filo Cups are another delightful, popular and healthy finger food that would look great on an egg tray.

Fresh cooked tiny Bacon strips, dates, peppers and Smoked Gouda Cheese make this old favorite recipe really shine! The actual filling is just three easy to find in your fridge ingredients. The toppings add so much flavor I hope you try them. The smoked gouda works really well with the peppers and dates.

Eggs filled with this filling without the delectable toppings are great for kids and other bland palates. Although I’m pretty sure even they will enjoy the flavors blended together in this yummy appetizer! Just remove the peppers or use lower spice peppers if need be.

I found these deviled egg trays on Amazon for you. So pretty for the holidays! If you purchase an item from our affiliate links we may receive a small commission at no extra cost to you. Thank you for supporting Homemade Food Junkie.

I used Medjool dates, smoked Gouda Cheese and my garden frozen Bangkok Peppers for a bit of a kick in that smoke. Wonderful! I’m pretty sure your family will adore this recipe. Mine sure does!

To make this recipe REALLY EASY make Instant Pot Hard Boiled Eggs. This method also gives you a MUCH easier time getting the shells off the eggs without mangling them!

Stovetop Instructions:

Set an 8 quart pot on the stove with about three inches of water in it (just enough to completely cover the eggs).

Carefully set 12 eggs into the water.

Set the burner on high heat and bring the pot to a Boil

REDUCE the temperature to simmer and boil the eggs until hard.

Make sure your eggs are hard boiled about 20 minutes. The yolk needs to be all the way cooked.

Cool the eggs by draining out the hot water from the pot and filling it with cold water.

When the eggs are cooled enough to handle Peel them carefully under running cool water.

Cut the eggs in half and pop the yolk into a bowl.

Carefully place the white half shells onto a tray.

Cut the bacon into 1/4 inch slices the short way.

Cook the bacon slices to well done. Drain, crumble and cool.

Add the mustard and mayonnaise to the yolks. Stir well until thoroughly mixed.(you need to use an electric mixer to really get them smooth)

Put the yolk mixture into the egg white half shells by half teaspoons(Use a sandwich bag with a large hole decorator tip for best presentation).

Arrange one sliver each of bacon, dates and peppers on yolk filling.

Arrange strings of Gouda cheese over the other garnishes

Sprinkle with smoked paprika as desired

Total Time: 1 hour

Nutritional Information:

Recipe Yield: 24

98 Calories/ Serving

Fat: 8 Grams

Carbs 3 Grams

Protein 4 Grams

To make this recipe REALLY EASY make Instant Pot Hard Boiled Eggs. This method also gives you a MUCH easier time getting the shells off the eggs without mangling them!

Yield: 24 deviled egg half shells

Deviled Eggs with Bacon, Peppers and Dates

Prep Time: 20 minutes

Cook Time: 20 minutes

cooling eggs: 30 minutes

Total Time: 1 hour10 minutes

Deviled eggs with bacon, peppers and dates really rev up the flavor of this old party friend. Put these little cuties on a platter and watch them go! Once around the crowd at our house and it's time for more of these delicious appetizers! This recipe is a Low-Carb, Low-Sodium, Low-Sugar and Gluten-Free appetizer.

Ingredients

One dozen hard boiled eggs

3 strips of bacon, cut into quarter inch slices the short way. cooked and crumbled

1/2 Cup mayonnaise

2 Tablespoons brown or dijon mustard

2 bangkok peppers thinly sliced

3 dates sliced into thin slivers

1/2 Cup grated Smoked Gouda Cheese

1/2 tsp. Smoked Paprika to garnish as desired

Instructions

Set an 8 quart pot on the stove with about three inches of water in it (just enough to completely cover the eggs).

Carefully set 12 eggs into the water.

Set the burner on high heat and bring the pot to a Boil

REDUCE the temperature to simmer and boil the eggs until hard.

Make sure your eggs are hard boiled about 20 minutes. The yolk needs to be all the way cooked.

Cool the eggs by draining out the hot water from the pot and filling it with cold water.

When the eggs are cooled enough to handle Peel them carefully under running cool water.

Cut the eggs in half and pop the yolk into a bowl.

Carefully place the white half shells onto a tray.

Cut the bacon into 1/4 inch slices the short way.

Cook the bacon slices to well done. Drain, crumble and cool.

Add the mustard and mayonnaise to the yolks. Stir well until thoroughly mixed.(you need to use an electric mixer to really get them smooth)

Put the yolk mixture into the egg white half shells by half teaspoons(Use a sandwich bag with a large hole decorator tip for best presentation).

Arrange one sliver each of bacon, dates and peppers on yolk filling.

Arrange strings of Gouda cheese over the other garnishes

Sprinkle with smoked paprika as desired

Notes

To make this recipe REALLY EASY make Instant Pot Hard Boiled Eggs. This method also gives you a MUCH easier time getting the shells off the eggs without mangling them!

Wow, wow, wow! I never would have thought to add dates to deviled eggs! What a great combo with the sweet and spicy and salty! Deviled eggs are one of my favorite things which I don’t make often at all — this recipe may change that! Great idea!